Leek and Corn Chowder has been in my mom's recipe box for years and years. We have made it so many times that the recipe card is barely legible anymore, and for good reason, it is wildly delicious!
Love cozy soups? We've got some must-trys! This creamy chicken and dumpling soup recipe is smooth and rich; this easy homemade vegetable soup is great for lighter meals, and this hearty butternut squash soup is perfect for making ahead and freezing.
Ingredients To Make Leek & Corn Chowder
Quick Tip
The chicken stock can be substituted for a wonderful homemade bone broth, and the milk and cream can both be substituted for dairy-free cashew milk.
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A full list of ingredients and exact quantities can be found on the recipe card below.
Leek and Corn Chowder is like winter warmth in a bowl, it is hearty, with a little bit of a zing. Truly warming you from the inside, and that is exactly what I love about winter soups. From start to finish, it only takes about 35 minutes, perfect for a healthy, and quick lunch or dinner.
What pairs better with a warm bowl of soup than a crispy salad? Try my kale salad with apples and honey mustard dressing or my all-star hot honey salad, too! If it is more warm and cozy soups you are looking for, you have to try this dutch oven chicken and dumplings or my classic old-fashioned hamburger soup!
More Soup Recipes
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📖 Recipe
Leek & Corn Chowder
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Print Recipe Pin RecipeIngredients
- 6-8 pieces Bacon chopped
- 3 large Leeks cleaned and chopped
- 2 large Red Potatoes scrubbed and chopped into 1" cubes
- 4 cups Chicken or Vegetable Broth
- 3 cups Corn fresh, frozen, or canned
- 1 tablespoon Flour
- 1 tablespoon Butter melted
- 1 cup Cream Table Cream or Half & Half
- ½ cup Milk
- Salt & Pepper to taste
- Hot Sauce to taste (optional)
Instructions
- In a large stock pot over medium heat sauté the bacon until edges just begin to brown.
- Add in the leeks, stirring regularly until the leeks just being to wilt, about 5 minutes.
- Once the leeks have wilted, add in the red potatoes and broth. Reduce heat and simmer for 15 minutes until potatoes are tender.
- Stir in corn, if using canned corn, strain well before adding to soup. If using frozen corn, return soup to a simmer before going onto the next step.
- In a small bowl combine the melted butter, flour, and ½ cup of soup broth (use a ladle to scoop out some broth from the pot). Stir well to make a thick paste. This is called a roux and will help thicken the soup.
- Once the soup has returned to a simmer, add in the roux and stir well. As the roux dissolves you will notice the soup begin to thicken. Continue stirring for a few minutes until simmering again.
- Add in the cream, milk, salt, pepper, and hot sauce (optional). Return soup to a slight simmer. Remove from heat and serve.
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Nutrition
The nutritional information provided is an estimate based on an online nutrition calculator and it will vary based on the ingredients that you use.
Allison says
Warm and harty soup, get the buns & butter out and enjoy. Really is the family’s favourite and becomes friends favourite should they happen to drop in when the soup is on the table.
Maureen says
This recipe was easy to follow and the soup turned out amazing! Both my husband and I loved the flavor and texture of this soup. I am making this again for dinner tonight!!!
Jessica says
Thank you! I am so happy that you both loved it!